Moist Pumpkin Bread
This moist pumpkin bread is a delightful fall treat, perfect for breakfast or as a snack. Its rich flavor and tender crumb come from the combination of pureed pumpkin and warm spices, making it a favorite for pumpkin lovers.
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 whisk
- 1 rubber spatula
- 1 set measuring cups
- 1 set measuring spoons
- 1 loaf pan (9x5 inches)
- 1 oven
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease the loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the all-purpose flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, ginger, and cloves). Whisk together until well mixed.
- In a medium mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil (or melted butter), eggs, and vanilla extract. Mix until fully incorporated.
- Gradually add the wet ingredients to the dry ingredients. Stir just until combined; do not overmix.
- Pour the batter into the prepared loaf pan, smoothing the top with a rubber spatula if necessary.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the pumpkin bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer to a wire rack to cool completely.
Notes
For added texture, you may fold in ½ cup of chopped nuts or chocolate chips into the batter before baking.
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Pumpkin bread can also be frozen. Wrap it tightly in plastic wrap followed by foil; it can last for up to 3 months in the freezer.